Easy-peasy method for achieving the smoothest, most flavorful mashed sweet potatoes. (AIP, gluten-free, dairy-free, egg-free, soy-free, nut-free, seed-free, nightshade-free)
Course: Side Dish
1/4cuprefined coconut oil
Preheat oven to 350F.
Place washed sweet potatoes on baking sheet into the oven. Bake until a fork very easily slides through the flesh. Cooking time will significantly vary depending on the size and shape of your potatoes. Keep a close watch and check smaller/thinner potatoes first as these will cook faster.
When sweet potatoes are very soft, remove from oven. Allow to cool off enough to handle before removing potato skins.
Add peeled sweet potatoes to blender along with coconut oil, salt, and cinnamon. Blend until completely smooth.
Remove from blender and pour into serving bowl. Optional garnishes include: additional cinnamon, a drizzle of maple syrup, (avoid the following for AIP) grated nutmeg, pumpkin seeds, walnuts, or pecans.